Gnocchi

By Tingrin3

Ingredients

• Ingredients
• 2 pounds russet potatoes
• 2 eggs
• 1.5-2 cups flour
• Kosher salt

Preparation

Step 1

Preparation
Preheat oven to 400 degrees F. Using a paring knife, poke some holes into each potato. Place on a baking sheet covered with kosher salt and bake until fully cooked, about 1 hour.

Allow the potatoes to cool to the touch, cut in half and scoop out the insides and place in a food mill into a large bowl or clean work surface.

Drizzle the potato with the beaten egg and a little salt, sprinkle with ½ the amount of flour over the top. Using a metal spatula or pastry scraper, begin mixing little by little until incorporated adding flour when needed (it will be sticky). When the mixture forms nice soft dough, knead the dough a few times, sprinkling small flour over the top until it is less sticky, it should be nice and moist and a bit fluffy. DON'T overwork the dough, be gentle. You might not use all of the dough. Some is just to keep your table dry.

Work with ¼ of the dough at a time, rolling into ¼ inch ropes. Using a knife or bench scraper